Seabass with Asparagus and Citrus Hollandaise Sauce - James Martin Chef
This Seabass with Asparagus and Hollandaise Sauce is a simply cooked dish! The sauce is sprinkled with orange, lime and lemon zest and chives
Ingredients
- 4 x 200g seabass portions
- Salt and pepper
- 25g butter
- 1 large bunch of asparagus
- 25ml olive oil
- 3 large egg yolks
- 300g clarified butter
- 4 tbs white wine vinegar
- 6 white peppercorns
- 1 shallot, peeled and diced
- 1 bay leaf
- 1 tbs mixed orange, lime and lemon zest
- 1 tsp chives chopped
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